I received a box of goodies from Maille UK a few weeks ago and ever since then, I’ve been trying to figure out what recipe to create. Within the box, I received Balsamic Vinegar with Bitter Orange Peel, Mustard with White Wine, Roasted Onions and Wild Thyme and lastly Mustard with White Wine, Red Pepper and Garlic.
I’ve been using Maille wholegrain mustard for a good number of years but I’ve never used any of the flavoured varieties. I have to admit I’m not a HUGE strong mustard fan, English Mustard and Dijon are evil as far as I’m concerned but with Maille I’ve found a happy medium.
Before deciding which variety of mustard to use with the chicken, I tasted a little spoonful of both jars. Both mustards were a little sweet and not too strong. I loved being able to “pop” the mustard seeds with my teeth for an extra kick. For me, I instantly loved theÂ Roasted Onions and Wild Thyme variety and knew that it would complement the Chicken more than the Red Pepper variety. I think that I’ll create another recipe with the Red Pepper and Garlic mustard but using Lamb.
It’s been a while since I’ve blogged a recipe and what better way to get me back on track than using some good quality ingredients and my new Olympus camera to take mouthwatering photographs?
I made a similar stuffed Chicken Breast recipe last year but wanted to revamp it and so my Chicken Breasts stuffed with Maille Mustard and wrapped in Parma Ham was created. Within the chicken there is a hidden secret of cheesy goodness (two types no less!) and I served the chicken with balsamic glazed carrots and creamy mash potato. It’s quick, very easy to create and hardly any mess. Sounds good to me!
- 4 Chicken Breasts
- 4 tbsp Balsamic Vinegar with Bitter Orange Peel
- 4 tbsp Mustard with White Wine, Roasted Onions and Wild Thyme
- 8 slices of Parma Ham
- Grated Mature Cheddar Cheese
- Grated Mozzarella Cheese
- Carrots Batons
- Cocktail Sticks
- Preheat oven to 180Â° celsius
- Butterfly each chicken breast and then spread 1 tbsp of mustard on one side. Sprinkle the two types of grated cheese on top of the mustard and then fold over.
- On a clean surface, put two slices of Parma ham down, slightly overlapping each other and the stuffed chicken breast on top. Wrap the Parma ham around the chicken slowly until it is all covered. Secure with a cocktail stick and place on a baking tray. Repeat all the steps until all 4 breasts have been done and then place in the middle of the oven for 20-25 minutes.
- Parboil the carrot batons for 5 minutes and then drain into an oven proof dish. Drizzle balsamic vinegar over the carrots and then place in the oven at the same time as the chicken for 20 minutes or until al dente.
- The Parma ham should be cripsy and the juices running clear from the chicken when it is fully cooked. If the juices are still not running clear, pop it back into the oven for another 5-10 minutes.
- Serve the chicken with your choice of vegetables. I served mine with creamy mash potatoes and garlic mushrooms. The dish would also work well with rosemary and garlic roast potatoes.